Lily Tremella Papaya Soup

Name: Lily Tremella Papaya Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Tremella; 30g Lotus seed; 1/2 papaya; 20g Lily (dry); 8 Ginkgo (dried)

by Tiger Mom Shangcai

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

A variety of fruit soup, porridge, and vegetable soup are paired together to help digestion with light and low-fat cellulose. Among them, "Lily Tremella Papaya Soup" appears more frequently on the table.

Ingredients

Lily Tremella Papaya Soup

1. Dried lily and dried lotus seeds are soaked in water 4 hours in advance and then washed

2. Soak the dried white fungus in warm water for half an hour, then wash it off, then tear it into small flowers

3. After peeling the ginkgo, remove the film on it

4. Put the white fungus, lily, lotus seeds and ginkgo after soaking the hair into the rice cooker, add water, and cook for 2 hours with the porridge soup button. Do not open the lid at will in the middle to avoid excessive evaporation

5. Peel and seed the papaya and cut into small pieces

6. After boiling the porridge and soup for 2 hours, pour in papaya and rock sugar, and then cook the porridge for 20 minutes.